Jamaican Curry Chicken
Jamaican Curry Chicken is a favorite comfort food for many. This recipe is so easy and pairs great with steamed rice and a side of fresh veggies. Ready in 30 minutes!
This recipe is one of my favorite dishes to have.
I learned to make this dish from my mom. Years of seeing her prepare it has given me the “expertise” when making this dish.
It’s actually a popular dish for many Jamaicans and the rest of the Caribbean.
It’s such a favored dish that there are even debates about the name and method of cooking.
When I first wrote this post, I touched on the name “Chicken Curry” or “Curry Chicken.”
“Chicken Curry” or “Curry Chicken” ?!
Did You Know? The name ‘chicken curry’ originated from the Indian culture. This dish became known in the Caribbean by indentured Indian workers.
As time went on, people of the Caribbean began putting their twist on the recipe, and thus, in the end, Jamaicans called it curry chicken.
The method of cooking the chicken curry recipe is different than the traditional way Jamaicans cook curry chicken.
It is important to note that when discussing the two, especially amongst our Guyanese and Trinidadian compadres.
Also, to throw into the mix of this debate, another name used for the recipe is “curried chicken” (English version).
As I venture into my cooking journey, I someday wish to learn how to cook chicken curry and see which is the superior of the two.
Ingredients To Use
- Chicken Parts – chicken breast or thighs
- Seasoning – onion, garlic, escallion, thyme, all-purpose seasoning, turmeric, cumin, curry powder, pimento seeds, and ginger
- Oil – vegetable, coconut or olive oil
- Irish Potatoes
- Chicken Stock
- Scotch Bonnet Pepper
How to Make Jamaican Curry Chicken
Preparing this dish is easy and fun. Make this on busy weekdays or for the perfect weeknight dinner.
- Remove any skin and fat from chicken thighs.
- Wash chicken in vinegar and water. Cut chicken into medium-sized pieces and set aside.
- Season chicken in a large bowl with all the ingredients except scotch bonnet, escallion, thyme, irish potato, and oil. Set aside to marinate for 2 hours or overnight.
- Shake off some of the seasoning from chicken, then set aside. Heat oil on medium flame in a large pot and add each piece of chicken to the pan.
- Turn chicken after five minutes, then cover pot to cook for 7-10 minutes.
- Add chicken stock and leftover seasoning to chicken, then cover to cook for 15 minutes. Salt to taste.
- Add carrots, irish potato, escallion, scotch bonnet pepper, and thyme to chicken, then simmer for another 10 minutes or until potatoes are tender.
- Remove escallion and thyme from the chicken, then serve with the desired side.
Serving Suggestions
- Fried Dumplings
- Boiled dumplings, green bananas, pumpkin, irish potatoes, etc.
- Steamed Rice, Pumpkin Rice, or Calaloo Rice
- Breadfruit (Fried or Roasted)
- Mashed Potatoes
- Roasted Vegetables
Tips For Making Curry Chicken
- Pricking the scotch bonnet pepper before adding it to the pot helps add more spiciness to your dish.
- To get a thick gravy consistency, mix a slurry of flour or cornstarch with water, then add to curry chicken in the last 5 minutes of the cooking process.
- Marinating the meat overnight locks in more flavor into the meat.
- Using green seasoning to season or marinate your meat adds loads of flavor to this recipe.
Storing and Reheating Process
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat this dish on low flame and allow it to heat slowly. As the meat continues to warm up, stir with a spoon.
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Jamaican Curry Chicken
Ingredients
- 2 lbs chicken thighs/breasts cut into medium-sized pieces
- 1 tbsp. curry powder
- 2 tbsp. all-purpose seasoning
- 1 tsp. cumin
- 1 small onion finely chopped
- 2 stalk escallion crushed
- 1 large irish potato
- 1 tsp. ginger flavoring (or minced ginger)
- 1 scotch bonnet pepper
- 2 tsp. turmeric powder
- 2 cloves garlic minced
- Salt to taste
- ¾ cup chicken stock
- a few Pimento seeds
- 2-3 sprigs of thyme
- 1 ` tbsp. Vegetable oil
Instructions
- Remove any skin and fat from chicken thighs.
- Wash chicken in vinegar and water. Cut chicken into medium-sized pieces and set aside.
- Season chicken in a large bowl with all the ingredients except scotch bonnet, escallion, thyme, irish potato, and oil. Set aside to marinate for 2 hours or overnight.
- Shake off some of the seasoning from chicken, then set aside. Heat oil on medium flame in a large pot and add each piece of chicken to the pan.
- Turn chicken after five minutes, then cover pot to cook for 7-10 minutes.
- Add chicken stock and leftover seasoning to chicken, then cover to cook for 15 minutes. Salt to taste.
- Add irish potato, escallion, scotch bonnet pepper, and thyme to chicken, then simmer for another 10 minutes or until potatoes are tender.
- Remove escallion and thyme from the chicken, then serve with the desired side.
Notes
Notes for Making Curry Chicken:
- Pricking the scotch bonnet pepper before adding it to the pot helps add more spiciness to your dish.
- To get a thick gravy consistency, mix a slurry of flour or cornstarch with water, then add to curry chicken in the last 5 minutes of the cooking process
